nut & seed roast with tomato sauce

• porsi: PREP + COOK TIME 1 HOUR

Bahan-bahan

4 large zucchini (600g)

¼ cup (60ml) extra virgin olive oil

1 large red onion (300g), chopped coarsely

¼ cup finely chopped rosemary leaves

¼ cup thyme leaves

1 cup (160g) brazil nut kernels

1 cup (150g) cashews

½ cup (50g) walnuts

¾ cup (110g) sunflower seeds

⅔ cup (130 g) pepitas

1 cup (100g) fresh breadcrumbs

400g can brown lentils, drained, rinsed

2 tsp sea salt flakes

2 eggs extra rosemary and thyme sprigs, to decorate

TOMATO SAUCE

1 tbsp extra virgin olive oil

500g cherry tomatoes, halved

2 cloves garlic, crushed

2 tbsp brown sugar

2 tbsp red wine vinegar

Petunjuk

1. Preheat oven to 180°C. Grease an 11cm x 30cm loaf pan; line base and sides with baking paper, extending the paper 5cm over the sides.

2. Coarsely grate 2 of the zucchini; squeeze out excess moisture. Using a mandoline, V-slicer or sharp knife, cut remaining zucchini lengthways into thin slices; cover to prevent drying out. 3 Heat 1 tbsp oil in a small saucepan over low heat; cook onion, rosemary and thyme, stirring, for 5 minutes or until softened. 4 Place all nuts in a food processor with ½ cup (75g) sunflower seeds and all but 1 tbsp pepitas; process until a fine crumb forms. Transfer to a large bowl. Stir in the onion mixture, remaining sunflower seeds and pepitas, the breadcrumbs, lentils, grated zucchini and salt.

3. Whisk eggs and ¼ cup (60ml) water until combined; stir into nut mixture. Using clean hands, place mixture into lined pan, pressing down to compact. Using the extended paper, carefully lift loaf up and out of pan. Brush with 1 tbsp oil and lay the zucchini slices on top of the loaf, slightly overlapping, pressing the zucchini to the sides to completely cover. Using paper, carefully lift the loaf and lower back into the pan; brush with remaining olive oil. Top with extra rosemary and thyme sprigs.

4. Bake for 30 minutes. Cover with foil; bake a further 40 minutes or until zucchini slices are crisp. Stand for 15 minutes before slicing.

5. Meanwhile, make tomato sauce: Heat oil in a medium saucepan over high heat; cook the tomatoes, garlic and sugar for 2 minutes, mashing tomatoes slightly with the back of a spoon. Stir in vinegar; cook 3 minutes or until tomatoes have softened. Season to taste.

6. Cut roast into thick slices; serve with tomato sauce.